Yesterday, as I reached for a mason jar of goat’s milk, I noticed that a large amount of cream had risen to the top over the last couple of days. I looked at another jar, and saw the same thing. All together, I thought it looked like it might be enough to try making a little bit of butter.

I hadn’t done this before, but I had seen this video. Check it out, and see how easy it is to do this!

The Result:

It’s bright white! Since goats process the beta-carotene in fresh green grass/leaves differently than cows do, so the butter and cheeses you make with their milk won’t be yellow without an added dye. (In fact, a lot of butter made with cow’s milk has a natural annatto dye added if the cows that it came from weren’t grazing fresh grass. Customers expect yellow butter, hence the added coloring.)